Pumpkin and Pistachio Salad

When entertaining this summer, whip up this Pumpkin and Pistachio Salad. Set to be a hit with your guests as it is delicious and much easier than it looks!

Why not add it to your table to compliment the traditional green salad.

You Need:

700g peeled and seeded pumpkin

Salt and cracked black pepper

100g baby spinach leaves

75g pistachio kernels

1 avocado, cut into wedges

1 small Spanish onion, thinly sliced

¼ cup basil leaves

2 tablespoons red wine vinegar, to serve

Method:

Preheat oven to 200C. Slice the pumpkin into thin wedges and place on a baking tray lined with non stick baking paper. Spray with oil spray and sprinkle with salt and pepper. Cook for 20-25 minutes or until tender and golden. Remove from the oven and set aside to cool slightly.